Prepare Strawberry Sauce: Add thawed strawberries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium high heat, stirring constantly. Continue cooking and stirring until thickened and clear. Add a drop of red food coloring, if using. Pour cooked strawberry mixture over diced strawberries in a mixing bowl, and stir to combine.

Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Beat in the egg, sour cream, and vanilla just until blended.

Create egg wash: In a small mixing bowl, whisk together ½ cup water and 1 egg.

Assemble the wontons: Place wrapper on a work surface. Dip a finger in the egg wash, and paint all 4 edges with the wash. Spoon 2 teaspoons of the cheesecake mixture into the center of the wrapper. Bring the corners of the wonton together to the center and pinch together to form an "X"; pinch the edges to seal. Place folded wonton on a Silpat or parchment lined baking sheet and cover with plastic wrap to avoid drying out. Repeat with remaining wrappers.

Frying wontons: Add 1 ½ inches of vegetable oil to a large wok or deep pot. Heat the oil to 375°. Add five wontons at a time to the oil and fry, turning occasionally until they are golden brown. Remove to a baking sheet lined with paper towels to drain excess oil.